Jewish Crumb Cake Recipe

Name: Jewish Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 2 Tbsp. cinnamon; 3 Tbsp. ground nuts; 3 Tbsp. flaked coconut; 1 c. oil or butter; 2 c. sugar; 2 tsp. vanilla; 1/4 tsp. salt; 4 eggs; 3 c. flour; 2 tsp. baking soda; 2 tsp. baking powder; 1 pt. sour cream

Servings: persons

1 c. sugar
2 Tbsp. cinnamon
3 Tbsp. ground nuts
3 Tbsp. flaked coconut
1 c. oil or butter
2 c. sugar
2 tsp. vanilla
1/4 tsp. salt
4 eggs
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 pt. sour cream

1
Mix 1 cup sugar, cinnamon, nuts and coconut to make crumbs; set aside.
2
Beat butter or oil with sugar.
3
Add vanilla.
4
Add salt and eggs; beat at high speed.
5
Sift flour with soda; add to beaten mixture alternately with sour cream.
6
Pour half of batter into greased Bundt pan.
7
Sprinkle the crumbs over it.
8
Cut through batter with knife.
9
Add remaining batter; top with rest of crumbs. Cut through batter with knife several times.
10
Bake in a 350u00b0 oven for about 50 minutes.
11
Let sit 10 to 15 minutes, then turn out. This can also be baked in a 9 x 13-inch pan.

2001

kcal

Calories

Fat

327

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. sugar, 2 Tbsp. cinnamon, 3 Tbsp. ground nuts, 3 Tbsp. flaked coconut, and more.

Yes, Jewish Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jewish Crumb Cake

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